Fried Banana Pies Recipes

Steps:

• Preheat oven to 425 degrees F. Coat a large baking sheet with cooking spray.
• In a large bowl, combine bananas, sugar and cinnamon. Mix well and set aside.
• Unroll pie crusts onto a flat surface.
• Using a ring mold, make circles in the dough. Put the banana mixture on the pie dough and place another round on top. Pinch around the edges of each section to seal. Transfer the empanadas to the prepared baking sheet and make slits in the top of each to allow steam to escape. Place the baking sheet into the preheated oven and bake until crust is golden brown, about 8 to 10 minutes. Remove the baking sheet from the oven and place the empanadas on a platter. Serve with ice cream or sprinkle with powdered sugar, if using.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sprinkle 3 tablespoons of brown sugar over the bottom of a small saucepan or skillet. Cook over medium heat until melted. Stir in water until sugar is completely dissolved. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Pour the syrup into a round baking dish or deep dish pie plate and spread to coat the bottom.
• Make a layer of bananas on top of the melted sugar. In a medium bowl, stir together the whole wheat flour, wheat germ, oats and 1 cup of brown sugar. Mix in the margarine using your hands, pinching it into small pieces to make a crumbly dough. Sprinkle half of this over the bananas in the dish and pat down. Top with the remaining bananas and sprinkle with about half of the cinnamon. Spread the rest of the dough over the bananas and pat the pie smooth. Sprinkle remaining cinnamon over the top.
• Bake for 45 minutes in the preheated oven, until the pie topping is toasted and a toothpick inserted into the center comes out clean.

Steps:

• 1. Roll out 1 biscuit at a time. Cut the banana longways and cut it again in half. Place one piece on biscuit. Cut 2 pats of butter and place on banana. Then sprinkle with teaspoon of sugar. Fold biscuit over and seal edges with the tines of the fork. Fry in skillet with butter until golden brown

Steps:

• Cut each banana half into 3 or 4 pieces.
• Mix sugar and cinnamon together in a shallow bowl.
• Melt butter in a skillet over medium-low heat; add banana slices and cook until golden brown, 5 to 10 minutes. Transfer banana slices to a paper towel-lined plate. Coat banana slices, 1 at a time, with cinnamon-sugar.

Steps:

• To make the pastry, mix together the flour, granulated sugar and salt. Cut in 1 cup of the shortening until the mixture resembles coarse crumbs. Add 1 of the eggs and the buttermilk and stir until it just comes together. Add a little more buttermilk if needed. Form it into a ball and refrigerate for at least an hour.
• To make the pies, roll the pastry out into a large square. Trim the edges to make a rectangle. Cut into 8 to 10 long rectangles, using a butter knife.
• Spoon a tablespoon or so of filling into the top half of one of the rectangles.
• Use the remaining beaten eggs to seal the edges by folding the bottom half of the rectangle over the top. Then crimp the edges shut with a fork. Repeat with the other pies, filling half with apple pie filling and half with cherry pie filling.
• Heat shortening in a medium, deep saucepan over medium-high heat to 350 degrees F. Fry the pies until golden brown, 2 to 3 minutes per side. Remove and immediately drain on paper towels.
• Sprinkle with powdered sugar and serve.

Steps:

• Heat the oven to 350 degrees. Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, sugar and salt. Stir until fully incorporated and sandy. (When you pinch a bit of it between your fingers, it should hold together.) Transfer to a 9-inch pie plate. Using your fingers or a flat-bottomed cup, press the mixture into the pie plate and up the sides. Make sure it is well packed. Bake until set, 12 to 15 minutes. Let cool at room temperature for 30 minutes, or cover with plastic wrap and refrigerate up to 2 days.
• Spoon the dulce de leche into the pie crust and spread into an even layer. Pile in banana slices into a relatively even layer (they should overlap). Transfer the pie to the refrigerator while you make the whipped cream.
• Make the whipped cream: Using a handheld mixer or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, vanilla extract and instant coffee, if using, on medium-high speed until firm peaks form, 1 to 2 minutes. Spread the whipped cream on top of the bananas, making sure to spread the whipped cream to the edge, totally covering the bananas (this will help prevent them from browning). Chill the pie, uncovered, for 2 hours and up to overnight.
• To serve, sprinkle the pie with chocolate shavings or fresh coffee grounds, if desired. Store leftover pie in the refrigerator, covered, for up to 5 days. The whipped cream may lose some height, but the pie will be no less delicious.

Steps:

• 1. Recipe: Easy Fried Banana Pies If you're looking for something a little different to serve for dessert at weekend get-togethers, try these easy-to make Fried Banana Pies. • Get some large, firm, barely ripe bananas. Each banana will make four mini-pies. Barely ripe bananas will hold their texture better. • Get some Pepperidge Farm Puff Pastry dough. It comes in ready-to-use sheets in your grocery's freezer section. (I tried filo dough, but it's too fragile for me to work with. Your mileage may vary.) • You'll also need some honey, and/or brown sugar if desired, powdered confectioner's sugar, and vegetable cooking oil. 1. Peel and slice bananas in half longways, and then in half again crossways. 2. Lay out a sheet of puff pastry dough. I roll it out a little thinner to make it go further and make the pies less doughy. 3. Cut a square of pastry dough slightly longer than a banana piece, and place the banana on it. Put a little honey on the banana, and/or sprinkle a little brown sugar if desired, roll it up so it looks like an eggroll, then pinch all the seams and ends together to seal it. 4. Fry in a skillet with 1/4" or so of medium-hot cooking oil. Fry on each side until the dough is done to a crispy golden brown. 5. Remove from skillet and use a paper towel to absorb excess oil. Sprinkle with powdered confectioner's sugar. Serve hot, alone or with a scoop of vanilla ice cream or frozen yogurt. Yum!